French recipe

Salade Niçoise

Name: Salade Niçoise
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: French cuisine
Ingredients: 4 large eggs; 1 L water for boiling eggs; 200 g crisp lettuce leaves; 400 g tomatoes, cut into wedges; 150 g cucumber, cut into 5 mm half-moons; 120 g green pepper, seeded and cut into thin strips; 80 g mild white onion, sliced into 3 mm rings; 240 g cooked canned tuna in oil, drained; 50 g ready-to-eat anchovy fillets, drained; 150 g prepared artichoke hearts, drained and quartered; 80 g pitted black olives, drained; 60 ml extra virgin olive oil; 20 ml fresh lemon juice; 5 g Dijon mustard; 3 g garlic, finely grated; 1 g salt, only as needed; 0.5 g black pepper; 8 g fresh basil leaves, torn

Cooked canned tuna, anchovies, hard-boiled eggs and prepared artichoke hearts over crisp lettuce and fresh vegetables with a lemon-olive-oil dressing.

France

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 4

Tuna and anchovy salad with egg, artichokes, olives, onion rings and lettuce — **Real finished-dish photograph**Photograph by Arnaud 25Source page · Original file · CC BY-SA 4.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

4
large eggs
1 L
water for boiling eggs
200 g
crisp lettuce leaves
400 g
tomatoes, cut into wedges
150 g
cucumber, cut into 5 mm half-moons
120 g
green pepper, seeded and cut into thin strips
80 g
mild white onion, sliced into 3 mm rings
240 g
cooked canned tuna in oil, drained
50 g
ready-to-eat anchovy fillets, drained
150 g
prepared artichoke hearts, drained and quartered
80 g
pitted black olives, drained
60 ml
extra virgin olive oil
20 ml
fresh lemon juice
5 g
Dijon mustard
3 g
garlic, finely grated
1 g
salt, only as needed
0.5 g
black pepper
8 g
fresh basil leaves, torn

Method

01
Hard-boil the eggs
Cover eggs with the measured water and bring to a boil. Lower to a gentle simmer for 10 minutes. Cool in cold water for 5 minutes, peel and quarter; the yolks should be fully set.
Cooking-step illustration, not a photograph
02
Dry and cut the vegetables
Wash and thoroughly dry the lettuce. Prepare tomatoes, cucumber, pepper and onion as listed. Keep the vegetables separate so the delicate lettuce does not sit in tomato juice.
Cooking-step illustration, not a photograph
03
Drain the preserved ingredients
Drain tuna, anchovies, artichokes and olives well. Break tuna into generous flakes rather than shredding it. Keep the fish chilled while making the dressing.
Cooking-step illustration, not a photograph
04
Whisk the dressing
Whisk lemon juice, mustard, garlic and pepper, then gradually add olive oil until lightly emulsified. Taste before adding salt because the anchovies and olives are already salty.
Cooking-step illustration, not a photograph
05
Arrange the salad base
Divide lettuce among four wide plates. Arrange tomato, cucumber, pepper, onion, artichoke hearts and olives over it without packing them tightly. Leave space for the eggs and fish.
Cooking-step illustration, not a photograph
06
Add fish and eggs at serving
Add tuna, anchovies and egg quarters to each plate. Drizzle with dressing and scatter basil immediately before serving so the leaves remain crisp.
Cooking-step illustration, not a photograph

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Salade niçoise 001 — Photograph by Arnaud 25; CC BY-SA 4.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to French recipes

Salade Niçoise

Ingredients

Method

Hard-boil the eggs

Dry and cut the vegetables

Drain the preserved ingredients

Whisk the dressing

Arrange the salad base

Add fish and eggs at serving

Sources and photo credit

Recipe references

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Provençal Ratatouille

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